Something Delicious and Different for your Easter Table 🐰

I made these Chocolate Covered Peanut Butter Eggs last year. My blog was pretty new at the time, so I am guessing most of you haven’t seen that post. I talked about my grandmother as the  inspiration for making these decorated eggs. She was rather unique, so if you are interested, take a look at those first couple of paragraphs💕

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This is barely a recipe, they are that easy! You can find numerous recipes for homemade Reese’s all over the internet. I followed The Recipe Critics formula. Simply combine smooth peanut butter, powdered sugar,  melted butter and a small amount of milk. Mix on low speed with a paddle attachment, the dough will be crumbly and that is ok!

Pull the dough together on a floured board and roll out to, roughly, 1/2 inch thickness. Use an egg shaped cutter to stamp out the shapes. I didn’t have one, so I made templates out of parchment paper. I traced around the circumference of a large egg and cut out the patterns.

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I then used the templates, and a sharp knife, to make the peanut butter eggs.

The eggs need to be refrigerated for, at least an hour. This will help with the chocolate dipping process. Melt 1 bag of milk chocolate chips with 1 Tablespoon of shortening. The shortening will give the eggs a nice shine.

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I used a fork to submerge the eggs into the chocolate. I did have to use a second bag of chips to have enough chocolate coating for 21 eggs.

Honestly, you could stop right here and devour these after the chocolate sets. There is no shame in that 😋 Your family and friends would be thrilled with them, just as they are!

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This is a giant Reese’s Cup! 

If you want to go the extra step, this is how I decorated my eggs. I used a royal icing recipe that makes a firm consistency. Some royal icing formulas are soft and have a marshmallow type texture. Delicious, to be sure, but those won’t hold the definition of the piping tips particularly well. You will have softer lines, like the leaves in this picture.

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They are leaves, but without veins. My icing was too warm at this point 😞

I like Antonia74’s recipe for this project. It is still tasty, but with a stronger consistency.

I made a batch, divided it up and started coloring! The icing was bagged up, with a variety of flower tips, and I was ready to go.

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I like to use disposable bags with coupler attachments. I can then change my flower tips to make different colored flowers, lines and flower petals.

It may take a few tries for you to get the look you want. I tend to practice a few times on my cutting board or parchment paper to see how the flowers will look before moving to the eggs. If you do make a mistake, not big deal! Wait for the icing to dry and pop it off the surface of the chocolate!

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This is a better example of leaves with the details I wanted. See the veins in the leaves?

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As I said before, if you don’t have the time for all the decorating, just eat them plain! I want to wish you all a Happy Easter🐰🐥💕!

Chocolate Covered Peanut Butter Easter eggs

  • Servings: About 20 large eggs
  • Difficulty: Easy
  • Print

Beautiful, festive and with all the taste of a Reese's peanut butter cup! These Eggs will be the highlight of your Easter Buffet

Credit: The Recipe Critic and invisible-no-more.com

Ingredients

-3 cups Powdered sugar

-1 and 1/2 cup creamy peanut butter

-1/4 cup butter, melted

-2 Tablespoons milk

-1 to 2 bags milk chocolate chips

-1 to 2 Tablespoons vegetable shortening

 

Directions

  1. Beat together powdered sugar, peanut butter, and butter together. At this point the dough will be crumbly. Add two tablespoons of milk and continue to beat together until the dough softens. If the dough still seems crumbly that is ok.
  2. On a floured surface, roll the dough out to desired thickness. About ½ thickness. You can use egg cookie cutters or with a knife, shape the dough to look like eggs.
  3. Place eggs on a cookie sheet and put in the freezer for an hour.
  4. When you are ready to dip them, add the chocolate and 1 Tbsp shortening in a microwave and melt 30 seconds at a time. Stirring it after every 30 seconds and being careful not to cook the chocolate to burn. Of, melt chocolate and shortening over a double boiler
  5. Dip each egg in chocolate. I used a fork to help cover in the chocolate. Place them on parchment paper to set.
  6. If more chocolate is needed, melt the second bag with the shortening. Enjoy!

Antonia74's Royal Icing recipe

Ingredients

-3/4 cup warm water

-5 Tablespoons meringue powder

-1 teaspoon cream of tartar

-1 kilogram (2.25 pounds) of powdered sugar

 

Directions

  1. In a mixing bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened…about 30 seconds.
  2. Add the cream of tartar and mix for 30 seconds more.
  3. Pour in all the powdered sugar at once and place the bowl on the mixer.
  4. Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy.
  5. When the icing is just sitting on the counter, be sure to cover the bowl with a dampened tea-towel or paper towel, to prevent crusting and drying.
  6. Tint with food coloring* or thin the icing with small amounts of warm water to reach the desired consistency.

*I prefer gel colors so they will not change the consistency of the icing, and the colors are more intense.

 

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MIY Studio Crafts Co. and Raining Cookies: Women supporting Women!

One of the main reasons that I began blogging was to connect with other women who were struggling with the big “what’s next” question. One of those amazing women is Mary Forbes. Mary is a lot like many of us moms who raised her kids and has worked most of her adult life, and then found herself in the position of asking herself “What do I want to do now”?

Many of us don’t know that answer right away, but Mary really did have an idea. She has always had a talent for all things crafty, especially with a needle and thread, or yarn. She wanted to create a space for women to come together, support one another and enjoy crafting. It didn’t happen quickly! She had to find the right place, fix it up, take care of her family, work at her job and successfully battle breast cancer!

Now Mary’s dream is a reality, and in Snoqualmie Washington! MIY Studio Crafts Company offers a variety of workshops and classes taught by either Mary herself, or other women from all over the state. I was eager to visit her studio and when a cookie decorating class popped up on the schedule, I jumped at the chance to sign up!

MIY Studio Crafts Co is a converted home that Mary purchase and turned into a warm and inviting crafting studio. The house was built in 1910, and needed some serious upgrading.

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When the railroad was built, it ran right through the front yard of the house. So, now the back of the home is the front entrance.

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I arrived a little early to take some pictures before our class began, which was focused on the basics of decorating cookies with royal icing.

The inside was redone and was bright, pretty and organized for any type of craft project one could imagine.

 

This class took place on Sunday morning, so Mary offered snacks and mimosas!

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The mimosas were quite popular!

I then met our teacher for the class. Julia Omholt from Raining Cookies is a young woman who operates her cookie business from a commercial kitchen in nearby Redmond, WA. Mary and Julia have known one another for many years. In fact, Julia makes cookies for wedding ceremonies and Mary served them at her daughters nuptials this past summer.

Julia brought everything needed to teach the class, which I really appreciated. Many of you know I like to bake and decorate cookies already. But, the most annoying part of that process is making all the icing, getting the consistency correct, and making all the colors….Well, that was all ready for us and all we had to do was the fun part! Oh and drink mimosas!

Each participant was given a folder with recipes for the royal icing, sugar cookies and a source list where we could purchase cutters, tips, and general baking supplies.

 

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Our box contained six cookies: 2 giant hearts, heart shaped sunglasses, XO, lips and a cookie that said “love”. This was a Galantine’s Day event after all!

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The studio had a designated space for demos, and Julia spent time going over the correct consistencies for our Royal icing. She provided both piping and flooding icings for us to work with.

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Our colors were red, pink and teal.

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Julia demonstrated her method for piping and flooding.

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Then it was our turn to practice on plastic covered lines before moving onto the cookies.

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Julia was very patient with us and provided detailed instructions on how to achieve the specific look of the cookies. It was fun to attempt to make the cookies as professional as hers!

These are my cookies below.

 

 

Have you ever purchased a cookie that looked great but tasted like paste? Well, that is not these cookies! Julia has wonderful flavor combinations, and these were delicious 🙂

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Mary is planning on having more baking classes and workshops, in addition to all the other great offerings that she has scheduled! And, Julia ships her cookies anywhere, so you can find out for yourself just how tasty they are!

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I love it when women support other women! I am proud to recommend and promote both of these ladies and their businesses. I plan to attend more of Mary’s workshops, especially over the holidays, to learn and create her beautiful projects.

You can find MIY Studio Craft Co on Facebook and on Instagram here

And Rainingcookies.com or follow on Instagram here

So proud of both of these ladies, both doing what they love and are passionate about. Taking the big steps to make their dreams come true 🙂

 

Sally’s Baking Addiction, December Challenge: Iced Sugar Cookies

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This month Sally challenged all of us to make sugar cookies decorated with royal icing. I am a fan of royal icing for my sugar cookies and made some last year, so I was ready to try to improve on my earlier attempts.

I began by making Sally’s recipe for the sugar cookies. This is a really straight forward dough and easy to work with, not to mention tasty. I rolled out the sheets and refrigerated them for a day, then used 9 different cutters to punch out the shapes.

The cookies were baked off, cooled and stored for another full day. Here is were I made a crucial decision. I used pre made royal icing from a baking supply store. I should have stuck with Sally’s royal icing recipe as it tastes better! The pre made icing looks great, was easy to work with but has more of a sticky, marshmallow consistency that we don’t really like.

But, I learned a valuable lesson and won’t do it again! Sorry Sally.

Once I got the premix to the right consistency, I began the outlining and flooding of the cookies.

There was some planning that has to go into this as the icing needs to dry before detail work can begin. Also, I decided to do some cookies with the wet-on-wet technique so those had to be handled quickly in order to prevent the icing from drying. I had to have a plan in place before I started!

I gathered all my decorations and mixed several colors of icing.

Then set to work! The snowflakes, snowmen, trees, bells, stockings, candy canes and lights were flooded and allowed to set to for one day so that I could add detail later.

The mittens and ornaments were flooded then other colors were added immediately. I used a straight pin to pull the colors together.

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A little colored sanding sugar and pearls finish them off.

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The verdict: I did ok. I think I did a better job with the wet-on-wet technique but I really suck at writing on the cookies! And, as I said before, I would not use this pre mix again. The consistency was a little too thick. I also will use only #1 or # 2 tips next time. The #5 was too wide and hard to control the flow of icing.

I had so much fun decorating these. I didn’t realize how many hours went into them until my hubby told me, apparently he was keeping track 🙂

I am not sure if Sally will be continuing this challenge series moving into 2018, but I hope she does as I have learned a lot and had so much fun challenging myself in the kitchen.

 

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